Thursday, February 19, 2015

Healthy Chopped Cobb Salad

I had dinner at my friend Katie’s place on Friday while her husband (!!!) was at Topgolf with his boss.  Since their wedding the week prior, I’ve seen her almost every other day (they’re honeymooning later in May…)

Katie cooked us a delicious pizza with fresh Garlic & Herb dough from Trader Joe’s.  I brought a salad over and I think it’s now one of my favorite recipes.  If you already had eggs hard-boiled, it would only take a minute to throw together.  And compared to a typical Cobb salad, it was actually pretty healthy with the dressing made mostly from Greek Yogurt.   

Healthy Chopped Cobb Salad (adapted from Club Narwhal)

  • ½ head romaine lettuce, chopped (I had a pre-chopped bag…)
  • 2 ears corn, shucked (you could use canned corn, but the fresh only takes a few minutes and is definitely worth it!)
  • ½ pint cherry or grape tomatoes, sliced in halves
  • 4 eggs, hardboiled
  • 5 slices bacon, cooked (I used Smithfield Cracked Peppercorn Coated)
  • 2 avocados, sliced
  • ¾ cup blue cheese crumbles
  • 6 oz. plain Greek yogurt
  • 1 T lemon juice
  • 1/8 tsp garlic powder
  • Salt and pepper, to taste

1. I already had my hard boiled eggs prepared ahead of time, but if you don’t, place your eggs in pot with cold water, covering them by about 1”.  Put them on the stove with medium high heat.  As SOON as the water starts to boil, turn off the stove, cover the pot, and set a timer for 10 minutes.  When the timer goes off, put them directly into ice water – you’ll have perfect hard-boiled eggs that should be easy to peel.    

2.  At the same time, bring another pot of water to a boil.  Add the ears of corn and boil for 4-5 minutes, or until corn turns bright yellow.   

3. While cooking the corn and eggs, you can prepare your bacon in a skillet, getting it nice and crispy. 

4. Add your romaine, tomatoes, avocado, and ¼ cup of the blue cheese crumbles to a bowl.  Slice the eggs into halves, cut the corn from the cobb, and break the bacon into pieces.  Add all to the bowl. 

5.  For the dressing, mix together the remaining ½ cup blue cheese, Greek yogurt, lemon juice, and garlic powder together.  Drizzle over the salad & serve. 

When transporting it to her place (which is only a 3-4 minute drive), I used the silicone poppy lid that Lance’s sister Brandi gave me for Christmas!  It seals completely to the top of the bowl to keep anything from spilling – and it keeps me from wasting plastic wrap.  Plus they’re heat resistant, so you can use them on the stovetop, in the microwave or oven, and put them in the dishwasher! 

I made a mini-bowl for Lance to enjoy as well while we had our girls’ night (and I brought home plenty of leftovers from Katie’s place for lunch the next day).  

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